Ingredients
- ☐ 1 hothouse cucumber, halved and seeded, but not peeled
- ☐ 2 red bell peppers, cored and seeded
- ☐ 4 plum tomatoes
- ☐ 1 red onion
- ☐ 3 garlic cloves, minced
- ☐ 23 ounces tomato juice (3 cups)
- ☐ ¼ cup white wine vinegar
- ☐ ¼ cup good olive oil
- ☐ ½ tablespoon kosher salt
- ☐ 1 teaspoons freshly ground black pepper
Steps
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.